Get the Recipe: Vegan Smashed Potatoes With Avocado Sauce
These vegan smashed potatoes are crispy on the outside, soft on the inside, fragrant and perfect either as a main course or a side dish. Serve them with the tangy and refreshing avocado sauce! Gluten-free and super easy to make.
Ingredients
For the potatoes
- 8 medium potatoes, (around 1kg/2.2 lbs)
- 2 tbsp olive oil
- 1/4 cup nutritional yeast
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried rosemary
- 1/2 cup breadcrumbs, gluten-free if necessary
- 1/2 cup vegan cheese, optional
For the avocado sauce
- 2 large avocados
- 1 large onion, peeled and chopped
- 2 cloves garlic
- 3 cups spinach
- 1 cup cilantro, chopped
- 1 tsp salt
- 1/4 cup lemon juice, (juice of 1 lemon)
Equipment
- Saucepan
- Slotted spoon
- Chef's knife
- Conventional oven
- Baking tray
- Colander
- Potato masher
- Blender or food processor
Instructions
Make the smashed potatoes
- Boil the potatoes. This will take around 25 minutes for medium-sized potatoes. Test by taking out a potato using a slotted spoon, waiting for it to cool down, and testing using a knife.
- Preheat the oven to 180 degrees C (350 F) and line a large baking tray with parchment paper.
- Drain and rise the potatoes and transfer them to a large mixing bowl. Drizzle with olive oil, before adding the nutritional yeast and the oregano, basil and rosemary. Stir together well.
- Arrange the potatoes on the baking tray. Make sure not to overcrowd it and leave plenty of room for each potato. Use either a potato masher or the bottom of a cup to flatten them down gently.
- Sprinkle each potato with around 1 tbsp breadcrumbs, followed by 1-2 tbsp grated vegan cheese. You can also add extra olive oil and dried herbs if you wish.
- Bake in the preheated oven for 20 minutes, until crispy on golden brown.
Make the avocado sauce
- To a blender or food processor, add the avocados, onion, garlic, spinach, fresh cilantro, salt and lemon juice. Blend until very smooth and serve with the potatoes.
Video
Notes
- Smaller potatoes will take around 15 minutes to boil.
- Make sure that the potatoes are fully cooked through before flattening them.
- If you cannot find gluten-free breadcrumbs, you can leave them out or replace with extra nutritional yeast.
Calories: 332kcal, Carbohydrates: 49g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Sodium: 463mg, Potassium: 1389mg, Fiber: 9g, Sugar: 5g, Vitamin A: 1301IU, Vitamin C: 32mg, Calcium: 88mg, Iron: 4mg